Home Made Sausage, Cured, and Smoked Meats - Page 6

Glad you two enjoyed the thread. No new product for a few weeks, but will continue to poast pics as I try new stuff.

Indeed!

Been working on some home made bacon. I got a very nice piece of pork belly. Last week, I put it in a large freezer bag with some sugar (white granulated and brown), garlic, kosher salt, "pink" salt for curing, two jalapeno peppers and some black pepper. It sat in the fridge for eight days. I would turn it daily, so as the liquid came out, it would coat the meat. Today, I slow smoked it with cherry wood, in our stove top smoker. I brought it up to 150 internal over two hours. My god, it's good. Sliced off a couple of pieces and gently fried them up. I'm going to cut the rest up into lardons, and freeze them, for various dishes.

This was so easy, I'm definitely going to do this again, and experiment with some different flavorings.

There are probably tons of recipes on the net for this. I got mine out of the bible (Ruhlman's book) and will post the proportions for the cure in the next evening or two. Basically, it's salt, "pink" salt (nitrite to cure the meat), and whatever flavourings you want.

I think I'm going to try a pate with liver this weekend. One pound pork butt, 4 oz liver, are the meat ingredients.

Not sure, but probably. However, you don't want to use modern, store bought pork loins for anything much. If you could get a good, Amish type of pig, yes. Modern "production" pigs are not the best thing for real, home done stuff like this. The loins are too low fat for needed flavour.